Page 11 - The Bocaire Breeze - July August 2021

RASPBERRY BUTTERMILK SNACKING CAKE

This cake has the most plush, tender crumbs and is a tad tangy from the buttermilk. The raspberries dotted
across its top are not only gorgeous post bake but also the perfect fruity accompaniments to the
vanilla-infused cake. The turbinado sugar adds sparkle and crunch—and we love it for that. SERVES 12
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
3/4 cup unsalted butter, melted
1 1/4 cups granulated sugar
2 large eggs
1 egg yolk
2 tsp. vanilla extract
2/3 cup buttermilk
1/2 cups raspberries
turbinado sugar
fresh whipped cream, for garnish (optional)

Preheat the oven to 350 degree. Grease an 8x8-inch square pan with cooking spray or softened butter.
Line the pan with parchment paper, allowing the paper to extend above the edges of the pan.

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the melted
butter and sugar for about 30 seconds. Whisk in the eggs and the egg yolk, one at a time, and then the
vanilla and buttermilk.
Using a spatula, gently fold the dry ingredients into the wet until you see only a streak or two of flour.
Transfer the batter to the prepared pan, evenly distribute the raspberries over the top, and generously
sprinkle with turbinado sugar.

Bake until a toothpick inserted in the center comes out with only a few moist crumbs, 45 to 50 minutes,
rotating the cake halfway through.

Let the cake cool in a pan on a wire rack for 10 minutes. Use the paper to lift the cake out of the pan. Let
cool completely. Serve slices with a dollop of whipped cream, if using. The cake can be wrapped tightly in a
plastic wrap and stored at room temperature up to 1 day or in the refrigerator up to 3 days.

Clubhouse Hours:

Tuesday thru Saturday there
is a Carving Station,
Omelet Station & Salad Station
Lunch Dine-In Tuesday
thru Saturday
11:30 a.m. to 2:00 p.m.

Lunch To-Go Monday
thru Saturday

11:30 a.m. to 2:00 p.m.
Sunday Extravaganza Brunch

Dine-In & Limited To-Go Menu
11:30 a.m. to 2:00 p.m.

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